INGREDIENTS

INSTRUCTIONS

1. Break the eggs into a small bowl, add salt, and beat slightly to mix. Do
not overbeat, as eggs should not be foamy or frothy.
2. Beat the shortening or oil in a frying pan (9-10 inches in diameter),
and add onions. Over medium-low heat, saute onions until they are
translucent but still firm and crisp (about 3-4 minutes).
3. Reduce heat to low, and add the beaten eggs.  Let the eggs settle in the
pan for 5 seconds.  Then, using a fork, begin pushing the egg toward the
center of the pan so that it cooks like a thick cake. When most of the egg
has coagulated, turn it gently and cook the other side. (Don't worry if it
breaks, as the finished dish will, in fact, look like little cakes of
scrambled egg studded with onions.)  Continue stirring and turning until
the eggs are fully cooked (about 3 minutes). Do not let them brown. Turn
off heat, and transfer to a warm serving platter. Serve sprinkled with
roasted cumin, chopped coriander leaves and green chilies.
* To roast the cumin, add to a dry, preheated, heavy frying pan, and cook
until the seeds turn a dark brown. Grind fine, and you're ready to go.
Source: Classic Indian Cooking, by Julie Sahni
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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